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Before you jump to Meringue Cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now a great deal more popular than in the past and rightfully so. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that a lot of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make several simple changes that can start to make a good impact on our everyday eating habits.
Initially, you must be very careful when you are shopping for food that you don’t unthinkingly put things in your cart that you no longer wish to eat. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? A superb healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating regimen.
Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to meringue cookies recipe. To cook meringue cookies you only need 6 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Meringue Cookies:
- Provide 3 large egg whites, room temperature
- You need 1/8 tsp. cream of tartar
- Use 1/8 tsp. salt
- Provide 2/3 cup granulated sugar
- Use 1-2 drops food coloring (optional)
- Get Nonpareil sprinkles (optional)
Steps to make Meringue Cookies:
- Preheat the oven to 225°F. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside. Fit a disposable piping bag with either a rounded or a star tip and set that aside.
- In a large bowl (make sure it is completely clean and dry) place the egg whites, cream of tartar and salt. Use either a hand mixer or a stand mixer fitted with a whisk attachment and beat the egg white mixture on high speed for about 3 minutes or so, until soft peaks form. Then while the mixer is still running, gradually add in the sugar and continue to beat on high speed until stiff peaks form, about 2 or so more minutes. If using the food coloring, beat it in now.
- Use a rubber spatula to transfer the egg white mixture into the prepared piping bag.
- Pipe out mounds onto the prepared baking tray, raising them up as you do. They won't spread, so you can place them fairly close together. If using sprinkles, then sprinkle them over the meringue cookies now.
- Bake for 60 minutes, then turn the oven off but leave them in the oven for another hour or so. After that, take the tray out of the oven and let them come completely to room temperature. Serve immediately after.
- These can be stored covered at room temperature for up to 2 weeks.
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